1. Preheat the oven to 400*F.
2. Season the chicken with salt and pepper on both sides, set aside.
3. Make your breading station. Put the egg wash with a few tablespoons of water in one bowl, flour in another, and panko in another. Season the flour with salt, pepper, Italian seasoning, and garlic powder.
4. Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko.
5. Heat up a stainless steal pan or cast iron skillet, add a thin layer of avocado oil all over. Once hot, pan fry the cutlets, working in batches to not overcrowd the pan. Cook for 1-2 minutes per side, until golden brown and flip, do the same on the other side. Remove from the pan and place on a wire rack over a sheet tray. Do this with all the chicken.
6. Transfer the sheet tray to the oven and bake for 5 minutes, until an internal meat thermometer reads 155*F. Remove from the oven and serve!

Source: Crispy Chicken Cutlets – GF – Kelly’s Clean Kitchen (kellyscleankitchen.com)

1. After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
2. Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
3. Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
4. On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
5. In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
6. Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
7. Add buttered buns to the grill over medium heat to toast.
8. Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
9. Remove everything to a clean tray and assemble sandwiches at the table.

Marinade Ingredients:

Whisk all ingredients together. Put chicken thigs in a Ziplock bag and pour in the mixture. Let it marinate for at least an hour. Remove chicken from the bag and reserve the juices. Grill chicken over a hot grill looking for char. Meanwhile, bring reserved juices to a boil then reduce to a low simmer until reduced and slightly thickened. Serve alongside the grilled chicken.

Ingredients

Ingredients

Option 1: I often use meat from a rotisserie chicken, Sam’s has the best ones. Just pull the chicken off the bones, discard the skin, and chop into bite sized pieces.

Option 2: Use chicken thighs or breasts and boil in salted water until cooked through. Then, remove chicken from the pot and chop into small pieces. 

Option 3: We love to brine and roast a whole chicken AND it is not much more work to make two. We often eat one for dinner and use the second one for another meal. Whether it’s for a pot pie, soup, quesadilla’s, etc, it is worth the extra effort to make two! The meat can be precut and portioned out and frozen for later use

Boil the veggies for the filling:

Roughly chop up one carrot, one celery stalk and one potato into cubes. Boil in salted water along with one half small can of English peas, corn, and green beans. Be sure to rinse the canned veggies before cooking to improve the flavor.

While that boils:

Make the filling by sautéing about 1/2 medium onion in 6 Tbsp of butter. Stir in 1/2 cup of flour and 1 tsp. of salt, and 3 cups chicken broth. Whisk until the sauce is boiling and starts to thicken. (You can use two cans of broth or 3 cups of water with 3 chicken bouillon cubes)

Once veggies are soft:

Remove veggies and drain. Add to the thickened broth/filling. Add the chicken. Taste to make sure it has enough salt. It often needs quite a lot more. Plus, some pepper. 

Assemble the pie:

Divide the filling into pie pans. I usually make two or three from one batch. You can cook one that night and freeze the rest for later. If you think you might want to give some away, assemble the extra pot pie’s in toss away aluminum foil containers. 

Add pie crust to the top, bake at around 350-400 until hot and bubbly. Cover the edges of the crust with aluminum foil if they start to brown too fast.